Butternut Squash and Lentil Soup

Ingredients

• 1 butternut squash, peeled and cubed 
• 1 cup red lentils, rinsed 
• 1 onion, chopped 
• 2 carrots, chopped 
• 4 cups low-sodium vegetable broth 
• 1 tsp turmeric 
• 1 tsp ground cumin 
• Olive oil, salt, and pepper to taste 

Directions

1. Sauté onion and carrots in olive oil until softened. 
2. Add squash, lentils, broth, and spices. 
3. Simmer 30 minutes, then blend until smooth. 
   
   

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